In the Garden with Pat Rubin

Bee garden writer Pat Rubin writes about everything that grows, from flowers and trees to vegetables and lawns. Pat volunteered for several years as a Placer County Master Gardener and has written about gardening for many national and regional publications. In addition to gardening, she spends time raising and showing miniature horses and miniature donkeys.

In the Garden will include news, events, advice and other gardening tidbits. Pat will also answer reader questions.

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May 7, 2007

Grilled steak and arugula salad

While thumbing through the May/June issue of Hallmark Magazine, a recipe with arugula in the title caught my eye. It was grilled steak and arugula salad. Hmmm. Sounds interesting. I made it recently, and can report with confidence that it is as good as it sounds.

All of the ingredients except the arugula were cooked, and the seasoning consisted of ancho chili powder, cumin, coriander and brown sugar for an interesting, yet delicious, taste. I used frozen green beans since I couldn’t find fresh. I also substituted the thinly cut carne asada cut of steak instead of using a flank steak. It’s an easy recipe to change according to your tastes.

Here it is:
1 ½ lb. small red potatoes
1 ¼ lb. green beans
2 cups frozen corn kernels
1 tsp. salt
3 tsp. ancho chili powder
1 tsp. plus 2 tbsp. light brown sugar
1 flank steak (1 ½ lb.)
1 tbsp. olive oil
½ cup ketchup
2 tbsp. cider vinegar
2 tsp. Dijon mustard
1 tsp. each cumin and coriander
5 cups packed arugula (about 5 oz.)

1. Cook potatoes in pan of simmering, salted water to cover until tender (about 15-20 minutes). Cut into ½ inch slices. In separate pan of boiling, salted water, cook beans until crisp-tender, about 5 minutes; add corn for last 1 minute. Drain.
2. Preheat broiler or grill. Combine salt with 1 tsp. each chili powder and sugar. Sprinkle on steak. Rub with oil. Cook to medium-rare, 8 minutes. Let stand 10 minutes before thinly slicing.
3. In large bowl, whish together ketchup, ¼ cup water, vinegar, 2 tbsp brown sugar, mustard, 2 tsp. chili powder, cumin and coriander. Add arugula, potatoes, beans, corn and steak. Toss to combine.

Makes 6 servings. Each serving contains 404 calories, 12 g fat, 50 g carbohydrates, 30 g protein and 729 mg sodium.

The highest compliment I can give a recipe is to say I'd make it again, and I'll definitely make this one again.

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